Archive for the ‘Cook’ Tag

My Mother And My Grandmothers   2 comments

Here are pictures of my mother and each of my grandmothers … to the extent of the archive. Click on the photos to read the captions where I identify the relationship with each.

Here you see my mother, my two grandmothers, my four great grandmothers and one great step grandmother, seven of my great great grandmothers, and two of my great great great grandmothers.

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My Father And My Grandfathers

My Father And My Grandfathers   8 comments

Here, I believe, are pictures of my father and each of my grandfathers … to the extent of the archive. Click on the photos to read the captions where I identify the relationship with each.

Here you see my father, my two Grandfathers, my four Great Grandfathers, seven of my Great Great Grandfathers, and five of my Great Great Great Grandfathers.

MrsMowry’s Brussels Sprouts   1 comment

We had a discussion about whether this was Mrs. Mowry’s recipe, or MrsMowry’s recipe … and MrsMowry won! This is a wonderful way to serve these little cabbages.

Ingredients

  • 1.5 pounds, fresh Brussels sprouts
  • 2 Tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 5 oz pancetta
  • 1 shallot, diced
  • shallot salt
  • salt & pepper

Instructions

Rinse & quarter Brussels sprouts. Heat large skillet, medium heat. Add olive oil & red pepper flakes. Add pancetta. Stir until pancetta is lightly browned and crisp. Add shallot. Stir until shallot is translucent. Sprinkle shallot salt. Pour Brussels sprouts into skillet. Drizzle top with olive oil; stir to coat. Stir occasionally over medium heat, 5-6 minutes. Add a couple tablespoons of water, salt and pepper. Cover skillet and cook 2-4 minutes until Brussels sprouts are fork tender.

Roasted Garlic Tomato Pasta Sauce   7 comments

California still has fresh tomatoes in November! These beefsteaks were seconds … perfect for sauce!

The best ingredients make the best dinner!  Tomatoes from our local grower inspired this meal.

Roasted Tomato Garlic Pasta Sauce

Basil from Velda’s garden!

  • 10 ripe beefsteak or roma tomatoes (or substitute 2-28 oz cans of whole tomatoes)
  • 10 cloves of garlic
  • 1 small onion
  • 4 T olive oil
  • 1 shallot
  • 1/2 cup fresh basil
  • 2 T balsamic vinegar
  • 1 T sugar
  • garlic salt
  • pepper

Directions

Heat oven to 400*.  Do a 1″ rough chop on the tomatoes.  Dice onion and shallot.  Peal and rough chop garlic.  Spread 2 T olive oil in the bottom of a 11″x17″ jelly roll pan.  Spread tomatoes, onion, garlic, shallot and basil over.  Drizzle with remaining olive oil and the balsamic.  Sprinkle with sugar, garlic salt and pepper.  Toss to coat.

Place on top shelf of oven and roast for 20 minutes.  Stir, and roast for an additional 30 minutes until most juices are evaporated and carmelization has begun on the tomatoes.  Volume should reduce by about 50%.

Taste and adjust salt and pepper to preference.

Serving Suggestion

Prepare bow tie pasta per package directions.  Stir 2 T of the Roasted Garlic Tomato Pasta Sauce into the pasta to coat.

Plate, and cover pasta with additional sauce as desired.

Top with fresh mozzarella. Sprinkle pine nuts. Shave parmesan to taste. Garnish with fresh basil leaves.

Fresh pasta sauce + fresh green beans. It’s what’s for dinner.

Side Dish: Green Beans with Mushrooms and Onions

  • 1 lb fresh green beans
  • 1/2 medium onion
  • 4 oz Cremini mushrooms
  • 1 T olive oil
  • 1 T butter
  • 2 T balsamic vinegar
  • 1/4 c water
  • salt & pepper

Melt butter with olive oil in heavy skillet.  Saute sliced mushrooms and onions until soft and edges start to carmelize.  Add whole green beans with stems removed.  Salt and pepper to taste.  Stir to coat with olive oil and let saute for 4-5 minutes.  Add balsamic, water, and cover for 10 minutes.  Remove lid, stir, continue to heat until most of the liquid has evaporated.  Taste for doneness, salt and pepper to taste.  Green beans should be crisp and tender.  If more tenderness is desired, add more water, cover and cook a few more minutes.

Salad: Strawberry Spinach Salad with Poppyseed Dressing

  • 1 lb fresh baby spinach
  • 1/4 red onion, thinly sliced
  • 8-10 strawberries, quartered or sliced
  • Slivered almonds
  • Panera fat-free Poppyseed Dressing

Toss spinach and onions with 2-3 T of dressing to coat.  Top with strawberries and almonds.

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